Ginger JuJube Congee with Tahini

beauty breakfast series

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Under the weather? Low appetite, but know you need to eat? This is the beauty breakfast to soothe your soul and comfort your body without upsetting your digestion. I got hit this week and found myself craving warm and gentle meals. It’s easy to assemble, if you’re on your own, and relatively quick to cook!

A twist on the more traditional savory congee, don’t let the simplicity deceive you. With a mineral-rich kombu broth, immune-boosting and sinus-clearing ginger chunks, fortifying and beautifying jujubes, and anti-inflammatory, healthy-fat-rich tahini, this is no ordinary sick meal. It’s safe to eat early or late and will be very easeful on sensitive intestines. I’m not gonna lie. I made two batches of this over the last 3 days! It helped my body recover, and allowed me to feel nourished without much effort. Save this one for the next time you’re navigating a cold, a sensitive stomach or a decreased appetite.

The bonus is the kombu broth. You can make the broth with one or two ingredients and add significantly more minerals to your food! It’s sooooo easy to make if you keep a small bag of dried kombu in your pantry for moments like this. I love Eden Organic’s. They source from safe waters and are a reputable brand.

RECIPE

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makes 3 bowls

Ingredients

• 1 Kombu stick

• Fresh Ginger

• 1 cup Jasmine Rice, organic

• 4 -5 ½ cups Spring Water

• 1 tsp Avocado or Olive Oil

• 3 Jujubes

• 2-5 tbsp Tahini, organic

• Cinnamon, organic

• 1-4 tbsp Maple Syrup, organic

• Celtic Sea Salt

• Flakey Maldon Sea Salt

Instructions

1. Add 4 cups of Spring Water to a medium to large pot.

2. Chop some Ginger into knobs and add to water, along with Kombu stick.

3. Bring water to a boil, then allow to simmer for 30 minutes = broth! If any white flakes float to the top or sides, gather and dispose.

4. Once done, remove the opened kombu. You can save it and dice or slice it to add to salads, rice or pickled veggies or toss. Remove ginger knobs. Set pure broth aside to cool.

5. Add 1 tsp of avocado or olive Oil to pot, then add rinsed Rice. Stir and slightly toast for 1-2 minutes.

6. Dice at least 2-5 tbsp of fresh Ginger and slice open the 3 Jujubes.

7. Measure amount of broth, if not 4 cups, then add more spring water till it reaches a measurement of 4 cups.

8. Add the 4 cups of broth to the Rice, along with the 3 Jujubes, diced Ginger, and pinch of Celtic Sea Salt. Bring to a boil.

9. Once boiling, lower to a simmer and cover pot, letting it cook on a very low setting for 30 minutes.

10. After 30 minutes, take the pot off the heat and allow it to rest for 10 minutes, keep the lid on - do not peek!

11. Once the 10 minutes have passed, remove the lid and stir in 2-3 tbsp of Tahini, Cinnamon and Maple Syrup to your preferred taste. Serve immediately, topped with a dollop of Tahini, light sprinkle of Cinnamon, a few drops of Maple Syrup, and a sprinkle of flaky Maldon Sea Salt 🤎

This stores well and is easy to reheat for the next 5-7 days!